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Ideal Sugar Cookies

Recipe photo courtesy of Alpha Smoot

Get out your cookie cutters! As its name suggests, this sugar cookie recipe is ideal for making cutout cookies for Christmas, Easter, or any other holiday or occasion that calls for shaped sweet treats.

Source: The Martha Stewart Show, Episode 1128
Yield

Ingredients

Directions

Cook's Notes

Soft cookie dough loses its shape when moved; to retain crisp cut edges, refrigerate dough as directed in recipe until firm before baking. This recipe is adapted from "The Martha Stewart Living Christmas Cookbook" (Oxmoor House, 2003).

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  • chree19382591
    20 APR, 2019
    Impossible to work with. Followed directions exactly. Ended up with crumbly dough. Added small amount of ice water and got to roll out but the texture of the cookies turned out horrible. They were hard yet chewy. The brandy cognac flavor is undetectable. Very disappointed.
    Reply
  • sherrieleemayo
    25 JAN, 2019
    I have been making this cookies since 2007/08. We absolutely think it's the best! :) Thank you Martha.
    Reply
  • n_larusso
    9 DEC, 2018
    This was great. We make it every year for our annual cookie exchange. :D
    Reply
  • clairelent2022
    14 MAR, 2018
    Love this recipe! I added green food coloring and sprinkles for St. Patrick's day. My family loved them! I will definitely be making these again!
    Reply
  • elizabeth-wren
    20 DEC, 2017
    The dough was very soft and difficult to work with. The dough tasted fantastic with the brandy added--but that flavor did not transfer to the cooked cookie! There are other recipes that have better--and better tasting--results.
    Reply
  • ALR7055811DW
    9 DEC, 2017
    I made these cookies last Christmas. My honey and my young adult sons loved them so much I barely had any to decorate and had to bake more!! Perfect holiday sugar cookie recipe.
    Reply
  • baysideagency
    29 NOV, 2017
    Simple recipe, super easy to work with. Literally threw them together in my stand mixer. I didn't use the parchment, just rolled them out on a board with flour. Absolutely add the cognac, great tip! They bake up light, but are still sturdy enough to withstand icing. Winner.
    Reply
  • magganm
    17 OCT, 2014
    I followed this recipe word for word. My dough turned out dry and crumbly. I found it impossible to work with. It was so difficult to make a handful of cookies I gave up on the rest of the dough and threw it in the freezer in hope that some other day I will have the patience for it. I couldn't form solid dough, it fell apart like damp sand. It irritated me so much I couldn't wait for them to be done cooking--so I could stop making them. Disappointed.
    Reply
    • valdezlilyan
      1 AUG, 2015
      Try adding a bit more milk I had to add more because mine was like yours and it turned out great
  • bi0l0gy
    8 JUL, 2015
    This recipe is excellent. The cookies were flavorful and chewy. The dough was a bit soft after mixing in the 2C of flour, so I added an additional 1/4C a tbsp at a time, until I got the consistency that I wanted. I rolled the dough to 1/4" thick and used cookie cutters to form the cookies. I baked for approximately 10 minutes---- the cookies had not yet browned on the edges. Once cooled, they were perfect!
    Reply
  • Cooking with love
    9 FEB, 2015
    Made these for Valentines Day...heart shaped with red sprinkles. They look & taste great. Easy to make. This recipe is a keeper.
    Reply

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